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Main dish

Pesto Salmon Puff Pastry

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Pesto Salmon Puff Pastry
Pesto Salmon Puff Pastry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup pesto sauce (115 g)
  • 2 sheets frozen puff pastry, thawed
  • 9 oz salmon fillet (255 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 leaves fresh basil, julienned
  • 2 eggs, beaten
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
  3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
  4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
  5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
  6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
  7. Seal the edges by pressing onto the seams of the fish silhouette.
  8. Use a knife to make indents for the head and fin details.
  9. Use the tip of the spoon to create indents of the scales.
  10. Brush the pastry with egg wash.
  11. Bake for 40 minutes, or until golden brown.
  12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
  13. Slice and serve while hot.
  14. Enjoy!

Watch the recipe video here:

Get fancy with these delicious pesto salmon puff pastry ?FULL RECIPE: https://tasty.co/recipe/pesto-salmon-puff-pastry

Posted by Proper Tasty on Tuesday, January 29, 2019

Main dish

Stuffed Fried Pickles

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Stuffed Fried Pickles
Stuffed Fried Pickles
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 dill pickles
  • 6 sticks mozzarella cheese
  • 6 slices ham
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ cups panko breadcrumbs (75 g)
  • 3 large eggs, beaten
  • oil, for frying
  • spicy mayonnaise, for serving
Instructions
  1. On a cutting board, slice the ends off the pickles and place vertically on the board.
  2. Using an apple corer, hollow out the pickles and reserve the centers for frying.
  3. Place a slice of ham on the cutting board and roll it around a string cheese stick.
  4. Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  5. Cut the stuffed pickles into ¼-inch (¾ cm) slices.
  6. Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  7. Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  8. Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  9. Serve with spicy mayonnaise for dipping.
  10. Enjoy!

Watch the recipe video here:

Are you a pickle person? How about fried & stuffed? ?FULL RECIPE: https://tasty.co/recipe/stuffed-fried-pickles

Posted by Proper Tasty on Thursday, January 24, 2019

Main dish

Easy Sticky Chicken Drumsticks

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Easy Sticky Chicken Drumsticks
https://www.facebook.com/1737181656494507/posts/2276956672517000/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 chicken drumsticks
MARINADE
  • 6 cloves garlic, crushed
  • 3 tablespoons ginger
  • 1 red chili
  • 3 tablespoons honey
  • ½ cup soy sauce (100 mL)
GARNISH
  • sesame seed
  • spring onion
Instructions
  1. In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
  2. Mix in the chicken drumsticks.
  3. Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
  4. Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
  5. Remove from the pan and pour in the marinade.
  6. Bring to a boil and stir, until the marinade is thick and resembles a sauce.
  7. Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
  8. Garnish with sesame seeds and spring onions.
  9. Enjoy!

Watch the recipe video here:

Easy Sticky Chicken Drumsticks ?FULL RECIPE: https://tasty.co/recipe/easy-sticky-chicken-drumsticks

Posted by Proper Tasty on Tuesday, January 15, 2019

Main dish

Malaysian-style Barbecue Pork Belly (Char Siu Pork)

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Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 17 oz pork belly (500 g)
MARINADE
  • 2 tablespoons crushed garlic
  • 1 tablespoon honey
  • 1 tablespoon cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five spice
  • ½ teaspoon black pepper
  • ½ cup sugar (100 g)
  • 2 pieces preserved tofu, optional, available in local Asian supermarkets
Instructions
  1. Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
  2. Preheat the oven to 190°C (375°F).
  3. Place the pork belly on a grill tray.
  4. Roast the pork belly in the oven for 20 minutes, turning halfway through.
  5. Enjoy!

Watch the recipe video here:

Malaysian-Style Barbecue Pork Belly (Char Siu Pork) ?FULL RECIPE: https://tasty.co/recipe/malaysian-style-barbecue-pork-belly-char-siu-pork

Posted by Proper Tasty on Friday, January 11, 2019

Main dish

Honey Mustard Chicken, Bacon, And Avocado Salad

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Honey Mustard Chicken, Bacon, And Avocado Salad
Sweet, tangy, and delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dressing/Marinade
  • 2 tablespoons olive oil
  • ⅓ cup honey
  • 3 tablespoons stone ground mustard
  • 2 tablespoons Dijon mustard
  • ½ lemon
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 skinless and boneless chicken thighs
Salad
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 1 avocado, diced
  • 1 hard-boiled egg, sliced
  • ¼ cup cooked bacon, diced
Instructions
  1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.
  2. Remove ½ of the marinade and refrigerate to use as a dressing.
  3. Add chicken thighs to remaining marinade and let it marinate for two hours.
  4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.
  5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  6. Slice chicken into strips and place in the salad.
  7. Add the remaining marinade to the salad and toss.
  8. Sprinkle bacon on top.
  9. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken, Bacon, and Avocado Salad ?FULL RECIPE: http://bzfd.it/2ktKSco

Posted by Proper Tasty on Thursday, January 3, 2019

Main dish

Frying Pan Soup Dumplings

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Frying Pan Soup Dumplings
Frying Pan Soup Dumplings
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 dumpling wrappers
  • ⅔ cup water (150 mL)
SOUP
  • ⅔ cup hot water (150 mL)
  • 0.2 oz gelatin powder (5 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock
FILLING
  • 5 oz ground pork (130 g)
  • 1 green onion, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • ½ inch piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon sake
Instructions
  1. For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
  2. When set, fluff and break up the jellied soup with a fork.
  3. For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
  4. Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
  5. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
  6. Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
  7. Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
  8. Enjoy!

Watch the recipe video here:

Soup dumplings are so trendy…and now you can make them at home! ?FULL RECIPE: https://tasty.co/recipe/frying-pan-soup-dumplings

Posted by Proper Tasty on Tuesday, January 1, 2019

Main dish

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 180°C (350°F).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

French-Style Lemon Tart (Tarte au Citron) ?FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by Proper Tasty on Tuesday, December 18, 2018

Main dish

Sweet & Sour Chicken

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Sweet & Sour Chicken
Sweet & Sour Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup cornstarch (60 g)
  • 2 eggs, beaten
  • oil, to fry
SAUCE
  • 1 tablespoon oil
  • ½ tablespoon garlic, minced
  • 1 bell pepper, diced
  • ¾ cup cider vinegar (180 mL)
  • 1 tablespoon soy sauce
  • ¼ cup ketchup (55 g)
  • ½ cup sugar (100 g)
GARNISH
  • scallion, chopped
  • sesame seeds
Instructions
  1. Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
  2. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
  3. In a large pan, heat oil and fry garlic until fragrant.
  4. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
  5. When the sauce has thickened, add the fried chicken. Toss to coat.
  6. Garnish with chopped scallions and sesame seeds. Serve with rice.
  7. Enjoy!

Watch the recipe video here:

Sweet & Sour Chicken ?FULL STORY: https://tasty.co/recipe/sweet-sour-chicken

Posted by Proper Tasty on Sunday, December 16, 2018

Main dish

One-pot Lemon Pepper Chicken & Rice

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One-pot Lemon Pepper Chicken & Rice
One-pot Lemon Pepper Chicken & Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons lemon pepper
  • 1 tablespoon paprika
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 lb chicken thighs with skin (910 g)
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 1 ½ cups arborio rice (300 g)
  • ¼ cup white wine (60 mL)
  • 4 cups chicken broth (960 mL)
  • 1 ½ cups milk (360 mL)
  • pepper, to taste
  • 1 cup parmesan cheese (100 g)
  • ¼ cup fresh parsley, optional (10 g)
Instructions
  1. Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  2. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
  3. With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  4. Preheat your oven to 350˚F (175˚C).
  5. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  6. Add the rice and stir until it becomes translucent (1-2 minutes).
  7. Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  8. Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  9. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  10. Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  11. Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  12. Enjoy!

Watch the recipe video here:

One-Pot Lemon Pepper Chicken & Rice ?FULL RECIPE: https://tasty.co/recipe/one-pot-lemon-pepper-chicken-rice

Posted by Proper Tasty on Friday, December 14, 2018

Main dish

Christmas Breakfast Eggs Benedict

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Christmas Breakfast Eggs Benedict
Eggs Benny for Christmas anyone?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100 grams unsalted butter
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1.5 teaspoon Frank’s Classic Yellow Mustard
  • Pinch of salt, to taste
  • 4 english muffins
  • Frank’s Classic Yellow Mustard
  • 8 rashers of bacon, cooked
  • 8 eggs
  • ½ bunch parsley + a pinch of black pepper to garnish
Instructions
  1. Firstly make the hollandaise sauce. You can make this hollandaise really easily in a blender - It’s best to make just before serving. Put the egg yolks, lemon juice, Frank’s Classic Yellow Mustard in the blender and blend until mixed together.
  2. Melt the butter over a medium heat, you want it to be completely melted but not boiling hot.
  3. With the blender running slowly add the melted butter to the egg yolk mix. Keep pouring in the butter in a slow, steady stream until it is all added. Add a pinch of salt to taste.
  4. Once the hollandaise is ready you are ready to prep the rest
  5. Toast the muffins and poach the eggs. To get the perfect eggs heat water in a shallow pan until it is at a gentle boil. Give it a gentle whirl with a slotted spoon, and then drop the eggs in. Poach until the white is set and the yolk has a little wobble to it.
  6. Build your eggs benedict by spreading the toasted muffins with a generous dollop of Frank’s Classic Yellow Mustard. Then add the crispy bacon, followed by a poached egg on each muffin half. Finally pour over some of the creamy hollandaise, and finish with some cracked black pepper and a few sprigs of fresh parsley.

Watch the recipe video here:

Eggs Benny for Christmas anyone?

Posted by Proper Tasty on Thursday, December 13, 2018